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Home-made caramel custard with textured cream


Home-made caramel custard:
Aromatize the milk with the cinnamon stick and lemon and orange rinds for about 12 hours. Strain the milk, then mix in the sugar, egg and egg yolk, and beat. Coat a mold with caramel, then pour in the milk and egg mixture. Cook at 125ºC / 257ºF for about 40 minutes.

Vanilla cream:
Start beating the cream. When half done, shave the vanilla pod over it, then finish beating. Milk veil ice cream. Mix all the ingredients and chill for about 12 hours, then beat.

Spanish recipes: Home-made caramel custard with textured cream. Photo by: Toya Legido/©ICEX.


Place the caramel custard at the center of the plate with a ball of vanilla cream on one side and a ball of milk veil ice cream on the other. Finish by drizzling with caramel. Top with a crisp.

Chef's Remark:

"Caramel custard, known in Spanish as flan, is a classic dessert that comes in a multitude of versions. Ours is very simple, based on the best possible ingredients." Preparation by: Oriol Rovira

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